Into a LARGE plastic bag combine: 2⅓ cups pickling salt 1 Tbs.
potassium nitrate ⅛ Tbs liquid smoke 1 ½ Tbs sugar 12 large garlic cloves, crushed 4 quarts cold water Mix until dissolved then add brisket and seal bag. Place in cool spot for 5 days. Gently agitate bag once or twice a day.
Prepare spice mixture of 2 parts black peppercorns and 5 ½ parts coriander seed. Coarsely crush and set aside.
Remove meat from brine and coat with spice mixture. Place on cookie rack and cookie sheet in oven at 130 degrees for 1 hour, then raise heat to 220 degrees for 4 hours. Cool for 2 hours or overnight.
To cook, bring 10 quart pot of fresh water to a boil and add meat.
Simmer for about 2 ¾ hours.
Serve hot or chill and eat cold.
From: STEVE SHANKER
From: Pat Stockett Date: 07-03-95 (06:43) (19) (E)Cooking
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